Thursday, July 16, 2009

Apple Pineapple Nut Salad

2 apples, peeled, cored, and cut into bite-size chunks
2 tbl lemon juice
1/2 cup water
1 celery stalk, strings removed, diced
4 oz. pineapple tidbits, drained
2-1/2 tbl chopped walnuts

Combine the apples, lemon juice and water, cover and set aside until ready to serve.

When ready to serve, drain the apples and combine with the celery, pineapple & walnuts. Toss with the dressing.

1/2 c. plain fat-free yogurt
1/4 c. soft tofu
1/2 tbl honey
1/2 tsp ground cinnamon

Combine ingredients in a mini food-processor and whiz until smooth. Chill until ready to serve.

4 servings

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